Long Ganache Drip Cake
🔹 Cake Base (for a tall 3-layer 6-inch cake)
Ingredients:
- 2 cups (240g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (65g) unsweetened cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)
- ½ cup (120ml) vegetable oil
- 1 cup (240ml) hot water or coffee
- 2 tsp vanilla extract
Method
Chill your cake: Ensure sides are smooth and well‑chilled (refrigerate 15–20 min)
Make ganache: Heat cream until just simmering, pour over chocolate, cover for 3–5 min. Stir until smooth. Allow to cool so it’s only slightly warm to the touch
Test drip: Try a small drop—ideal consistency will slowly run partway down the cake
Drip application: Use squeeze bottle or spoon to drip around edges, then fill the center and smooth with an offset spatula
Set: Chill cake to allow drips to firm before serving
